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Recipes

 

Greek Feta & Quinoa Burger:
- 1 cup quinoa, rinsed well
- 1 medium sweet potato, peeled and rough chopped
- 1 head cauliflower, chopped finely
- 1 small red onion
- 2-3 cloves fresh garlic, minced
- 1 cup frozen spinach, defrosted
- 1/4 cup roasted red peppers, diced
- 1/4 cup sundried tomatoes, chopped small
- 1/4 cup grated parmesan cheese
- 1/4 cup crumbled feta cheese
- 2 tspn cajun seasoning
- 1 TBL dried rosemary
- 1 cup organic, all purpose flour
- extra virgin olive oil (EVOO), as needed for cooking burgers
Place water in pot with rinsed quinoa, bring to a boil and then reduce heat to a simmer. Quinoa is ready when all water is absorbed and quinoa has a fluffy appearance. Empty into large bowl.

Boil rough chopped sweet potato in pot until soft. Puree in food processor and add 3/4 cup mashed to quinoa.

Place finely chopped cauliflower in large pan, cover with water and simmer until soft. Combine with quinoa.

Rough chop red onion and place in food processor until completely small dice. Place onion in small pan and simmer for 10 minutes, stirring occasionally.

Place minced garlic with 1 TBL of EVOO in small pan on low heat until lightly browned, add to quinoa.

Add spinach, roasted red peppers, sundried tomatoes, feta, parmesan, cajun season, rosemary, and flour. Mix well.

Dampen your hands with a little water and sculpt out burgers from the mixture.

In a large frying pan, add small amount of EVOO and warm over medium-low heat. Once oil is hot, gently place burgers in oil and cook approximately 5 minutes on each side, until center of each burger is firm in the middle.